Pumpkin Cream Cheese Bread

By jimihndrks-2

Ingredients

• 2 cups canned pumpkin
• 3 eggs
• 1 egg whites
• 1 1/2 cups flour
• 1/2 cup white sugar
• 3/4 cup brown sugar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• Cream Cheese filling
• 8 oz reduced fat cream cheese (room temperature or softened slightly)
• 4 Tbsp sugar
• 1 egg
• 2 tsp flour
• 1 tsp vanilla

Details

Preparation time 20mins
Cooking time 60mins
Adapted from facebook.com

Preparation

Step 1

Preheat oven to 350
Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray

Bread Layers
In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth. In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice. Slowly add the dry ingredients into the wet mixing until just smooth, set aside.

Cream Cheese Layer
In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth Bread Assembly Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan. Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon. Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for about 10-15 minutes and then remove from the pans.

Notes
Each mini loaf is 9 WW+ points, so divide as needed based on how many slices you get from the loaf Nutritional Info Calories: 324 Total Fat: 2.8 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 85.2 mg Sodium: 397.4 mg Total Carbs: 65.2 g Dietary Fiber: 2.5 g Sugars: 42.7 g Protein: 10.4 g